The food variety show sponsored by Site Oriental Yun - "The Glory of the Chef" No. 4 - Overseas Chinese Food was launched, this issue of the program has a lot of highlights, three Chinese food masters from overseas chefs with more than 70 years of experience, in the family food competition, improvisation and other links are difficult to distinguish, so that the on-site judges shouted "It's really difficult to evaluate!" ”
The chef who has been stir-frying Sichuan cuisine for decades is actually a professional table tennis player? Chinese who immigrated to Malaysia since childhood make Cantonese cuisine authentic and delicious? Where does Nyonya cuisine, one of the representatives of Nanyang flavors, come from? ...... Don't worry, the whole issue of highlights has been prepared, which will take you to immerse yourself in overseas Chinese food and the unique charm of chefs.
Chef before becoming a chef
It is not an easy profession to be a chef who endures high temperatures every day, deals with oil smoke, and has to face various tests such as completely different language and cultural environment and lifestyle, and the road to survival is naturally particularly difficult. Wang Tiange, the manager of the Amsterdam Sichuan Hotel in the Netherlands, came to the Netherlands in 1993, and before officially taking the helm, he first learned to wash dishes, learn to hold knives, and learn to speak Cantonese. He recalled that at that time, as long as he could survive, as long as he had food, he could do it. But from survival to liking to love, because he persevered all the way, and finally opened his own restaurant, factory... Fight for your own world.
Chen Jiaqiang, executive chef of Chinese cuisine at Raffles City Chongqing, has been immigrating to Malaysia since he was a child, grew up eating hometown food, and has always wanted to pass on the temperature of Chinese food to more people. Therefore, whether in Dubai or New Zealand, he has always insisted on making Chinese food, focusing on Cantonese cuisine, and innovating and integrating Chinese and Western cuisine, creating many unique overseas Chinese dishes.
Li Jinlai, the manager of the Little Nyonya kitchen, as a Chinese-Malaysian mixed-race, has always loved traditional Peranakan cuisine, and in his shop, he insists on not making any improvements, completely retaining the sweet, sour, spicy, spicy flavor and bright colors of Peranakan vegetables.
The master is more persevering
In the first round of the competition, teacher Wang Tiange took the lead in conquering the taste buds of the judges with a "pot chicken slice" and advanced to the second round of the competition.
Chef Chan's "Smoked Coffee Ribs" and Chef Li Jinlai's "Samba Fish" also entangled the judges, whether it was the color and aroma of the dishes or the cooking skills of the two chefs on the spot.
Judge Liu Yifan immediately decided to let the two chefs play a 15-minute overtime game with the theme of "Rescue Bento Battle". The two chefs can choose any ingredient in the venue, but they have to process the ordinary bento into a new dish in 15 minutes.
The two chefs holding the box lunch obviously showed nervousness and doubts, but they quickly adjusted their state, like soldiers who have been in the battlefield for a long time, quickly drew up a battle plan, rolled up their sleeves and started drying, stir-frying an ordinary box lunch into a different wonderful.
In particular, Chef Chen not only completed the fried rice in 15 minutes, but also fried 2 more side dishes, exerting the heat and stove to the extreme in the process and won the final promotion chance.
Under the gourmet coat, inherit the original intention that remains unchanged
Chinese food is taken abroad by Chinese people with a warm mission, soothing the homesickness of overseas Chinese, and generations of Chinese chefs depict Chinese food culture, and also let Chinese food grow and evolve in the wider world. At the end of the entire program, the showdown of the chefs can be said to have almost separated from the competition of culinary skills, and what tests them more is the understanding and interpretation of ingredients and Chinese food culture.
Chef Chen, who combines the strengths of each family, VS Chef Wang, who adheres to the traditional Sichuan taste, showed their own cooking styles and concepts when faced with the same ingredient - Tibetan Nyingzhi Tibetan fragrant pork. Chef Wang, who "insists that the taste of Sichuan never changes", starts from the classic Sichuan dishes "garlic paste white meat" and "stir-fried back pot meat", using the fragrance of green onion, ginger and garlic, the spicy aroma of Pixian bean paste, the afteraroma of sweet noodle sauce, the nourishment of tempeh, and the seasoning aroma of soy sauce to thoroughly stimulate the meat aroma of Tibetan pork, so that people can't stop after tasting it.
In contrast, Chef Chen, who combines Western food style, although the dishes are more exquisite in terms of presentation and form, the inappropriate combination masks the aroma of Tibetan pork itself, affecting the original crispy taste of fried pork. Therefore, in the final scoring link, he lost to Master Wang by a few points.
But what is more moving than winning or losing is Chef Wang's love for Chinese food and the original intention of inheriting Sichuan flavor throughout the show. He said that he came to the competition to pay tribute to the chefs who are still staying overseas, and he put his heart into every dish, "not a single peppercorn can be missing, make authentic Sichuan cuisine", which is his and his team's insistence on traditional Sichuan taste.
With Chinese food as the carrier, the chefs take the dissemination of Chinese catering culture as their mission, so that more foreign friends can perceive the unique oriental taste and the breadth and depth of Chinese food culture through overseas Chinese restaurants.
With special fragrant liquor as the carrier, Site has always adhered to the technology and culture of special fragrant liquor, and interpreted the charm of "fragrant and pure" for contemporary people. From 1952, the state implemented a redemption policy for "Lou Yuanlong" and other businesses, and then established Zhangshu Distillery to start enterprise production; By 1988, experts defined the style of Site as "whole grain rice as raw material, large curved bran with sake lees, red strip stone cellar, and three types with unreliable"; Then in 2017, Si Special Liquor Company presided over the revision of the national standard of "GB/T 20823-2017 Special Aroma Liquor" and implemented...
Don't forget your original intention. It is precisely because the four special people will "lead the development of the special aroma liquor industry" word of mouth and continue the torch, keep up with the pace of the times and constantly update the products, innovate in the appearance of the packaging, adhere to the "one mouthful of three spices, endless aftertaste" special aroma flavor and quality unchanged, in order to make the brand more and more strong after more than 70 years of history, to the dissemination of "Chinese liquor and traditional liquor culture" to contribute a special aroma power.
(Line)